In a heavy bottomed vessel, first add the vegetables which take a longer time to cook like white pumpkin, carrot, beans, chow chow and flat beans.
Add a cup of water and close it with a lid. When they are half cooked add the rest of the vegetables and let them cook for five minutes.
After five minutes add the tamarind water and allow it to boil.
Add salt and let it boil till the raw smell of tamarind goes and the vegetables are cooked thoroughly. Keep the stove in medium flame.
Now add the cooked double beans and peanuts and mix it well.
Now add the cooked toor dal. Stir well. Check the consistency and add some more water if necessary. here you can use the water that the beans were soaked in.
When the mixture boils add the ground kootu/kuzhambu powder and mix well. Cook for another five to seven minutes.
Heat oil in a kadai. Add mustard, curry leaves and asafoetida.
When the mustard splutters pour it on the sambhar. Now the kootu is ready to be served